Chicken Tajine with Preserved Lemon and Olives

Ingredients

• 4 pieces Chicken Leg Quarters (skin-on, bone-in)
• 2 tablespoons Duck Fat (for sautéing)
• 2 large Yellow Onion (thinly sliced)
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Coriander
• 0.5 teaspoon White Pepper
• 0.5 teaspoon Turmeric
• a pinch Saffron Threads (soak in 2 tbsp warm water before use)
• 0.5 teaspoon Salt (adjust to taste; preserved lemons add saltiness)
• 2 cups Chicken Stock (low‑sodium)
• 1 piece Preserved Lemon (rind only, diced; rinse to reduce excess salt)
• 2 tablespoons Fresh Parsley (chopped)
• 0.5 cup Green Olives (pitted, halved)
• 2 tablespoons Unsalted Butter (cut into pieces, room temperature)

Instructions

1. Prepare Ingredients

   Slice the onions thinly, rinse and dice the preserved lemon rind, chop the parsley, and measure out all spices and stock.

   Time: PT10M

2. Sauté Onions

   Heat the cast‑iron skillet over medium‑high, add 2 Tbsp duck fat, then add the sliced onions. Cook, stirring occasionally, until the onions are softened, lightly browned and most of their moisture has evaporated.

   Time: PT10M

   Temperature: Medium‑high

3. Toast Spices

   Sprinkle the ground ginger, coriander, white pepper, turmeric, saffron (with its soaking water), and salt over the onions. Stir constantly for about 1‑2 minutes until fragrant, being careful not to let the spices burn.

   Time: PT2M

   Temperature: Medium‑high

4. Set Aside Onions

   Transfer the spiced onion mixture to a bowl and set aside while you brown the chicken.

   Time: PT1M

5. Brown Chicken

   Add a little more duck fat to the hot skillet if needed. Place the chicken leg quarters skin‑side down and brown for about 4‑5 minutes until the skin is deep golden. Flip and brown the other side for another 3‑4 minutes.

   Time: PT8M

   Temperature: Medium‑high

6. Assemble Tajine Base

   Place the reserved onion mixture into the bottom of the tajine, pour in the chicken stock, and bring to a gentle simmer on the stovetop.

   Time: PT5M

   Temperature: Medium

7. Braise in the Oven

   Nestle the browned chicken legs into the simmering liquid, cover with the lid, set the diffuser on a baking sheet, and place the tajine in a pre‑heated 350°F oven. Bake until the meat is tender and the bone easily separates, about 45 minutes.

   Time: PT45M

   Temperature: 350°F

8. Remove Chicken

   Using tongs, lift the chicken legs onto a plate and keep warm while you finish the sauce.

   Time: PT2M

9. Finish Sauce

   Return the skillet (or use a small saucepan) to the stovetop over medium heat. Add the diced preserved lemon and chopped parsley, stirring to combine. Bring to a gentle simmer for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

10. Emulsify with Butter

    Whisk in 2 Tbsp unsalted butter, one piece at a time, until the sauce becomes glossy and slightly thickened.

    Time: PT1M

    Temperature: Medium

11. Add Olives and Return Chicken

    Stir in the pitted green olives, then nestle the chicken legs back into the tajine. Cover and let sit on low heat for 5 minutes to re‑heat and allow the flavors to meld.

    Time: PT5M

    Temperature: Low

12. Rest and Serve

    Allow the tajine to rest, covered, for 5 minutes. Garnish with extra preserved‑lemon wedges if desired, then serve hot with crusty bread or couscous.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

1 g